Butternut Squash Soup

Butternut Squash Soup
Butternut Squash Soup – Garnished with parsley and toasted ground butternut seeds

Ingredients

For the soup:

1 whole butternut squash (Peeled, washed and chopped)

1 Medium sized onion (roughly chopped)

1 woke garlic clove roughly chopped

1 Tsp salt

Pinch of ground black pepper

1/4 tsp cinnamon

Small Pinch of ground nutmeg

1/4 tsp ground coriander

1/4 tsp paprika (I used hot paprika)

1/4 tsp ground cumin

4 cups / 1000 ml of water

For the garnish:

A few sprigs of parsley chopped

Butternut squash seeds

Pinch of salt and pepper

Method

To a cooking pot add the chopped butternut squash.

Add the chopped onions, garlic and all the dry spices.

Add 4 cups of cold water to the pot and put on medium heat.

Allow the soup to come to the boil.

Reduce the heat and let the butternut squash cook but not turn mushy.

Turn the heat off and bled the soup with a blender until smooth.

For the garnish:

Wash the butternut squash seeds and remove any stringy pieces of the butternut.

Place in a saucepan on a medium heat and add salt and pepper to it. Toss until the seeds start to pop open and are completely dry.

Remove from the heat and place in an electric grinder to powder the seeds.

Remove the ground seeds and set to one side.

Chop the parsley.

Serve the soup in a bowl and garnish with the powdered seeds and parsley.

I had this soup both warm and part warm with focacia bread and both tasted just as good.

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